Healthier Carrot Cake
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Healthier Carrot Cake

We made our favorite carrot cake with whole wheat flour,a little less oil, a little less sugar, and nuefchatel so this recipe is now healthier, but still sure to be a favorite.



  • 4 eggs 
  • 3/4 cup vegetable oil 
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract 
  • 2 cups whole wheat pastry flour 
  • 2 teaspoons baking soda 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt 
  • 2 teaspoons ground cinnamon 
  • 3 cups grated carrots 
  • 1 cup chopped pecans 


  • 1/4 cup butter, softened 
  • 1 (8 ounce) package Neufchatel cheese, 
  • softened 2 cups confectioners' sugar 
  • 1 teaspoon vanilla extract 
  • 1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

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